Cook the rice according to packet instructions.
Whisk together the black bean sauce, sweet chilli sauce, and sesame oil.
Heat the vegetable oil in a wok or frying pan.
Stir-fry the carrot, pepper, and onion over moderate heat for 2-3 minutes.
Add the pork fillet and cook through for two minutes.
Add the sugar snap peas and cook for one minute on high heat.
Pour in the sauce with 3 tablespoons of water and cook for two minutes.
Mix the remaining water with cornflour, add to the pan, and cook for one minute.
Serve garnished with sesame seeds alongside the rice.